This is one of my favorite times of year when the Ataulfo mangoes are in the stores. Ataulfo mango are different than the much larger deep red and green mangoes that you will find in the markets pretty much year-round. Ataulfo mangoes (aka Philippine mangoes or Champagne mangoes – I think) are about the size of a medium avocado and are amazingly buttery sweet.
The combo of mango and avocado mixed with lime juice, salt and chilies is truly one of my favorites things – and not limited to the Ataulfo mango. You will find it and especially some variation of this salsa in my fridge quite often. I put it over everything – it’s fantastic over every type of meat and seafood you can imagine, it’s fantastic just as a dip, and I even will use it to mix in with a can of really good tuna for a refreshing lunch or snack.
You can literally have this dinner on the table in 30 minutes: Season the meat and set it aside, then go out and light the grill. Make the salsa and while the flavors begin to meld, cook the chops. Bring the chops in off the grill and squeeze some limes over them and let them rest for 7 to 8 minutes. Serve and enjoy!
BTW – trust me on this — double the salsa recipe! You’re gonna want it for later. 🙂
- 4 bone-in, center-cut pork chops, 1-inch thick
- Olive oil
- Sea salt and freshly ground black pepper
- 1½ to 2 teaspoons Mexican oregano
- Lime quarter, for serving
- -
- For salsa:
- 1 mango, diced - preferably Ataulfo (aka Champagne)
- ½ red bell pepper, diced
- 2 scallions, thinly sliced
- 1 jalapeno, seeded and finely diced
- ½ bunch cilantro, finely chopped
- 1 Haas avocado, diced
- Juice from 1 lime
- Sea salt and pepper, to taste
- Rub the pork chops with a little bit of oil and season with with salt, pepper, and oregano; set aside.
- In a small mixing bow, combine the mango, red pepper, scallions, and cilantro; toss to combine. Add the diced avocado and squeeze over the lime juice. Gently fold together until well combined.
- Preheat grill for direct heat grilling with two zones: high heat and medium heat. Brush and oil the grates before cooking.
- Place chops on the high heat side for two minutes to sear the meat, flip and sear the other side for two minutes. Move chops to the medium heat; rotate 90 degrees for crosshatch marks. Cook for another 3 to 4 minutes per side or until the internal temperature reaches 140°F for medium (medium is 145°F; the temperature will rise another 5°F with carryover heat). Squeeze limes over the chops and allow the chops to rest 5 to 10 minutes before serving.
- Serve with a generous scoop of the mango and avocado salsa.
Cheers and Happy Grilling!
~Jeff
